Madeleines with elderflower and verjus
Delicate madeleines with elderflower syrup and a dash of Verjus fruity mild.
Ingredients
- 150 g butter plus extra for the tin
- 3 eggs
- 150 g sugar
- 1 pinch salt
- 180 g flour plus extra for the tin
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tbsp elderflower syrup
- 1 tbsp Vinberg Verjus fruity mild
Instructions
- Melt the butter and let it cool slightly.
- Whisk the eggs, sugar and salt until light and fluffy. Mix the flour with the baking powder and baking soda and add to the egg mixture together with the elderflower syrup and verjus. Stir in the melted butter and mix well.
- Cover the batter and let it rest in the fridge for [wprm-timer minutes="60"]1–2 hours[/wprm-timer].
- Preheat the oven to 180 °C (top and bottom heat). Grease and flour the madeleine tin and fill the moulds three-quarters full.
- Bake for about [wprm-timer minutes="12"]12 minutes[/wprm-timer] until golden, let cool briefly in the tin and decorate as you like.
Notes
How well individual ingredients are tolerated varies from person to person.